Burkina Faso Black-Eyed Pea Beignets

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A Burkinabe twist on the classic French-style beignet, these pillowy fried pastries fold mashed black-eyed peas into a lightly spiced yeasted dough. Fried until golden and lavishly dusted with cinnamon sugar, they make a beloved breakfast or tea-time treat across Burkina Faso. The beans add a subtle nutty depth and a welcome protein boost that sets them apart from plain beignets.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 70 gCarbs
• 6 gFiber
• 18 gSugar
• 14 gProtein
• 520 mgSodium
• 340 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 2 1/4 cups all-purpose flour, plus more for dusting
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm whole milk (about 110°F)
• 1/4 cup warm water
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt

For the bean mixture and spices

• 1 cup cooked black-eyed peas, well-drained and mashed
• 2 large eggs, room temperature
• 3 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract

For frying and dusting

• 4 cups vegetable oil, for deep frying
• 1/2 cup powdered sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons honey, optional
• Pinch of fine sea salt

Directions

1. In a small bowl, sprinkle the yeast over the warm milk with a pinch of the sugar; let stand 5 minutes until foamy and bubbly on top.
2. In a large bowl, whisk together the flour, remaining sugar, salt, nutmeg, and ginger. Stir in the mashed black-eyed peas until evenly distributed, then make a well in the center.
3. Pour the activated yeast, eggs, melted butter, and vanilla into the well. Stir with a wooden spoon until a soft, shaggy dough comes together.
4. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly tacky, adding small amounts of flour only if needed.
5. Shape the dough into a ball, place in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
6. Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness. Cut into 2-inch squares or rounds and arrange on a parchment-lined tray; let rest 10 minutes.
7. Heat the oil in a heavy-bottomed pot to 350°F (175°C). Fry the beignets in small batches of 3 to 4 for 2 to 3 minutes per side, flipping once, until puffed and deep golden brown.
8. Transfer the fried beignets with a slotted spoon to a paper towel-lined plate to drain briefly. Stir together the powdered sugar and cinnamon in a small bowl.
9. While still warm, dust the beignets generously with the cinnamon sugar and finish with a light drizzle of honey if you like extra sweetness.
10. Serve immediately while warm, pillowy, and aromatic.

Cook’s Notes

• Use a deep-fry thermometer to keep the oil at 350°F; cooler oil makes greasy beignets and hotter oil burns the outside before the inside cooks.
• Do not overcrowd the pot, as this drops the oil temperature and yields heavy, oily beignets instead of light, airy ones.
• If using canned black-eyed peas, rinse them very well under cold water to remove any tinny or briny flavor before mashing.
• For a savory Burkinabe-style serving, skip the powdered sugar and pair the warm beignets with a fiery tomato-and-pepper dipping sauce.
• Leftover beignets re-crisp nicely in a 350°F oven or toaster oven for 3 to 4 minutes the next day.

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